Jerk is an amazing jamaican sauce and marinade. Its super easy to make and will hold up for months in the fridge. It is supposed to be pretty spicy, though you can easily adjust the spiciness of this recipe to your liking. Ever since I got introduced to this dip (thanks Chris) I have some ready in the fridge during bbq season.

Ingredients

v2

• 200g scallions
• 2 seeded chinese chilis (pretty spice)
• 85g white vinegar
• 60g soj sauce
• 1 garlic clove
• 1g allspice
• 1g cinnamon
• 1g nutmeg

v1

• 200g scallions
• 5 seeded habaneros
• 125g white vinegar
• 60g soj sauce
• 1 garlic clove
• 1g allspice
• 0.7g cinnamon
• 0.8g nutmeg

Instructions

Jerk needs to be a bit spicy, so I would not go under two seeded habaneros. Upwards you can go as high as you want. Keep the seeds in to make it more spicy. Grind allspice, cinnamon and nutmeg in a spice grinder. Afterward blend all ingredients together. Store it in the fridge and it will hold up for months.

You can use it as dip or as marinade. If you use it to marinade, best cut the meat and let it rest in jerk over night.

Notes to v2: I tried 1g of all spices, less chilis and quite a bit less vinegar. The result is better then I remember the original. Especial reducing the vinegar did the trick. As this will ferment slowly anyhow starting with less acidity is pretty nice in my oppinion.